In my opinion, pan seared foie gras is the pièce de résistance of French Cuisine. When cooked in this method, you’ll find your foie gras smooth and creamy on the inside while wrapped in a thin crispy shell. It is probably the only instance where liver can actually taste delicious. For this particular version, I have chosen to use a combination of red wine, apple and marmalade to balance out the slightly oily taste of hot foie gras.
- Fresh Goose Foie Gras (200g)
- Apple (1)
- Onion (1/2)
- Pork Stock Cube
- Coarse Cut Marmalade
- Fennel Seeds
- Red Wine (1/2 cup)
- Woustershire Sauce
- Corn Flour
- For this recipe you need half a cup of pork stock(salted), which is really an inconveniently small amount of stock. What I usually do is place half a pork stock cube, 1t of fennel seeds and 3/4 cup of boiling water in the microwave for 2 minutes. I then leave it covered for an hour for the seeds to release their flavour. If you can’t get pork stock cubes, you’ll just need to make the stock the old fashioned way, with pork bones.
- Your foie gras should be fresh, the type that is sealed in a chilled vacuum pack. Give some thought as to how its best to divide it equally into 3 while maintaining 1/2 inch thick pieces. You’ll normally need to slice diagonally. Sprinkle lightly with salt and pepper on both sides and then dust the pieces of foie gras thoroughly with corn flour. The foie gras is delicate and I find its best to do the cutting/seasoning/dusting on a cutting board. Leave to dry in the fridge.
- Peel and cut one (red) apple into 1/4 inch cubes and do the same with half an onion. Pan fry these with a knob of butter for about 8 minutes, stirring frequently.
- Next, add half a cup of red wine, the half cup of stock (minus the fennel seeds), a dash of woustershire sauce and 3t (heaping) of coarse cut marmalade. Continue to simmer. When the liquid begins to bubble on the pan surface, adjust heat to the minimum and occasionally lift the pan off the heat to avoid getting a burnt taste. Stop when you have reduced the liquid to a thin syrup-like consistency.
- When the wine reduction is done, preheat a second pan with a light drizzle of olive oil. When this pan is searing hot, place your foie gras in straight from the fridge. Fry for one minute on each side and then thirty seconds on each side (i.e. 3 minutes in total). Remove immediately onto your serving plate, but leave the drippings in the pan.
- While the pan is still very hot, pour the apple wine reduction into the pan and mix well. Sprinkle in some black pepper and nutmeg, then check for taste. If your stock wasn’t salty enough, you might need to add some salt. Spoon the finished apple and wine reduction on and around your plated foie gras and you’re ready to impress.
- You fry the foie gras straight from the fridge for two reasons. Firstly, this is the best way to get the outside crispy without overcooking the inside. Secondly, when left at room temperature, raw fois gras wil lose its shape.
- If you like the inside to be soft and juicy, make your foie gras pieces 3/4 inch thick instead.
- As you are reducing red wine without meat, do not use high tannin wines like cabernet sauvignon and shiraz.
- For this recipe, it doesn’t matter whether you use Corn Flour or Corn Starch. The idea is to give an attractive sheen and a nice crisp exterior to the foie gras. The only time you need to worry is if you use corn flour as a thickening agent, in which case if there is some flour mixed into the starch, it will leave an after taste.
- If you like foie gras, check out my Foie Gras Creme Brulee.